Mexican Chicken Skewers With Salsa

Name: Mexican Chicken Skewers With Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 skinless chicken thighs; 1 large red capsicum, cut into 2cm squares (approx 1-inch); 1 (35 g) packet taco seasoning; 4 tablespoons lime juice (bottled is fine); 4 tablespoons sour cream; 2 avocados, cut into 1cm cubes (approx 1/2-inch); 2 small tomatoes, roughly diced; 1 small red onion, roughly diced; 1 (250 g) can corn kernels; 1 bunch fresh coriander, roughly chopped (reserve a few sprigs for garnish); 1 (200 g) jar taco sauce (medium hot); salt; 8 lettuce leaves or 1 bunch baby rocket

Submitted by Kookaburra

"I saw this recipe made on an IGA Supermarkets advertorial recently. I've made quite a few changes to the original recipe to make it quicker and easier and to suit my own tastes. Boy, does it pack a flavour punch! We're not huge chilli fans, but we didn't find the medium hot Taco Sauce too hot, but feel free to use mild if you want, or hot if you dare."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

Skewers
4 skinless chicken thighs
1 large red capsicum, cut into 2cm squares (approx 1-inch)
1 (35 g) packet taco seasoning
4 tablespoons lime juice (bottled is fine)
4 tablespoons sour cream
Salsa
2 avocados, cut into 1cm cubes (approx 1/2-inch)
2 small tomatoes, roughly diced
1 small red onion, roughly diced
1 (250 g) can corn kernels
1 bunch fresh coriander, roughly chopped (reserve a few sprigs for garnish)
1 (200 g) jar taco sauce (medium hot)
salt
8 lettuce leaves or 1 bunch baby rocket

directions

Skewers:
Cut chicken thighs into large (approx 5cm (2")) cubes.
Thread capsicum and chicken pieces alternately onto four bamboo skewers, i.e. capsicum/chicken/capsicum/chicken etc.
Sprinkle lime juice over the chicken skewers, then evenly sprinkle over the Taco Seasoning, making sure to coat all sides.
Cover and refrigerate while you make the salsa.
Salsa:
In a medium sized bowl, combine avocado cubes, chopped tomatoes, chopped red onion, corn kernels and chopped coriander.
Pour over the jar of Taco Sauce and mix well to combine.
Season with salt to taste.
Cover and refrigerate while you cook the skewers.
Cook skewers on a barbecue (grill) or in a frypan (using a tablespoon or two of oil) over a medium heat until cooked through (about 8-10 minutes), turning constantly.
Reserve any left-over lime juice/seasoning on the plate.
Don't worry if chicken blackens a little, but if it appears to be burning, reduce heat to very low and continue cooking.
About half way through cooking, tip any leftover lime juice/seasoning that's left on the plate over the top of the skewers.
To serve, spoon salsa onto a bed of lettuce or rocket leaves.
Drizzle the skewers with sour cream and serve alongside the salsa.
Garnish with the reserved coriander.

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RECIPE SUBMITTED BY

Kookaburra

224

<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>

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